Get ready for a delightful pastry experience, folks! Rugelach! This bite-sized Jewish delight is a pastry that’s kicked up a notch, with rich cream cheese dough surrounding delightful fillings of fruit preserves, nuts, and sometimes even chocolate. It’s like a tiny piece of heaven in your mouth. Perfect for any occasion, these treats are especially popular during the holidays, on breakfast trays, or at intimate gatherings. Trust me, first bite, and you’re hooked, it’s like a sweet & savory explosion in your mouth!
Prep time: 1 hr 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Servings: 48
Yield: 4 dozen
Okay then, let’s not waste any more time and plunge straight into making these little bundles of joy!
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup white sugar
- 1 tablespoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup raspberry preserves
Equipment
- Baking sheet
- Mixer
- Rolling pin
How To Make Rugelach Recipe
- Start by preheating the oven to 350 degrees F (175 degrees C).
- Mix flour and salt together in a bowl. Beat butter, cream cheese, sugar, and vanilla extract together until creamy.
- Add in the flour and then chill the dough.
- Divide dough into quarters and roll each piece out on a light floured surface
- Spread preserves over dough, sprinkle with walnuts and raisins, and then roll up dough and cut into slices
- Bake on a parchment-lined baking sheet for about 20 minutes.
Tips For The Best Results
- Ensure butter and cream cheese are at room temperature before beginning
- Avoid overfilling, to prevent the pastry from bursting open
- Do not over bake; they should be golden not brown
Storage Tips
- Store in an airtight container
- Can be refrigerated for up to a week
- Can be frozen for up to 3 months
Frequently Asked Questions
- Baking sheet
- Mixer
- Rolling pin
How To Make Rugelach Recipe
- Start by preheating the oven to 350 degrees F (175 degrees C).
- Mix flour and salt together in a bowl. Beat butter, cream cheese, sugar, and vanilla extract together until creamy.
- Add in the flour and then chill the dough.
- Divide dough into quarters and roll each piece out on a light floured surface
- Spread preserves over dough, sprinkle with walnuts and raisins, and then roll up dough and cut into slices
- Bake on a parchment-lined baking sheet for about 20 minutes.
Tips For The Best Results
- Ensure butter and cream cheese are at room temperature before beginning
- Avoid overfilling, to prevent the pastry from bursting open
- Do not over bake; they should be golden not brown
Storage Tips
- Store in an airtight container
- Can be refrigerated for up to a week
- Can be frozen for up to 3 months
Frequently Asked Questions
Q: Can I use different fillings?
A: Absolutely! Feel free to experiment with fillings to suit your taste. Some popular choices include apricot preserves, chopped pecans or mini chocolate chips.
Q: Can Rugelach be made ahead of time?
A: Yes, Rugelach can be made and frozen for up to 3 months ahead of time.
Q: Can I use low-fat cream cheese?
A: I don’t recommend using low-fat cream cheese for this recipe. The fat in the full-fat version helps make the dough extra tender and tasty.
Q: My Rugelach opened up while baking. What did I do wrong?
A: This usually happens if there is too much filling. Next time, try using a bit less of the filling.
Q: Can I make this gluten-free?
A: Yes, simply replace the regular flour with a gluten-free all purpose flour.
Nutritional Facts of Rugelach Recipe
Each serving of Rugelach has about 90 calories, 6g of fat, 8g of carbs, and 1g of protein.
There you have it folks! Your own homemade Rugelach Recipe. It’s a keeper, one that will win over your heart with every bite. They make perfect gifts too, just wrap them up in a pretty box and watch the receiver’s face light up with joy. Happy baking!
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